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Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten

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An Erratum to this article was published on 14 June 2014

Abstract

The gluten-free (GF) products market represents one of the most prosperous markets in the field of food and beverages in the immediate future. Historically, counselling for celiac disease has focused on the absence of gluten in foods, however the nutritional quality of GF foodstuffs is an important aspect to consider. The aim of the present work was to compare the nutritional composition of the 206 GF rendered products most consumed in Spain, against the composition of 289 equivalent foods with gluten, and to make a comparison between the diet including GF products and the same diet with equivalent products with gluten in a 58 adult celiac population. The results of the present collaborative study pointed out differences in calorie, macronutrient, fiber, sodium, salt and cholesterol content between GF rendered and gluten-containing foodstuffs. Thus, calorie and nutrient intake in a GF diet is different when compared to its equivalent diet with gluten. Following a diet based on GF products could suppose a nutritional imbalance for celiac patients as well as for non-celiacs who follow a diet that includes many GF rendered foodstuffs.

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Abbreviations

CD:

Celiac disease

GF:

Gluten-free

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Acknowledgments

This research was supported by the grant from the University of the Basque Country (UPV/EHU) (University-Society US12/10).

Conflict of Interest

The authors declare that they have no conflict of interest.

Studies with human subjects

This study was approved by the Ethical Committee in University of Basque Country (CEISH/76/2011). All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008. Informed consent was obtained from all patients for being included in the study.

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Authors and Affiliations

  1. Gluten Analysis Laboratory of University of the Basque Country, Department of Nutrition and Food Science, University of the Basque Country (UPV/EHU), Vitoria, Spain

    J. Miranda, A. Lasa, M. A. Bustamante, I. Churruca & E. Simon

  2. Department of Nutrition and Food Science, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad, 7, 01006, Vitoria-Gasteiz, Spain

    E. Simon

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  1. J. Miranda
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  2. A. Lasa
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  3. M. A. Bustamante
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  4. I. Churruca
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  5. E. Simon
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Correspondence to E. Simon.

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Miranda, J., Lasa, A., Bustamante, M.A. et al. Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten. Plant Foods Hum Nutr 69, 182–187 (2014). https://doi.org/10.1007/s11130-014-0410-4

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  • DOI: https://doi.org/10.1007/s11130-014-0410-4

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